Healthy and delicious, this Chicken, Sweet Potato and Quinoa Bowl with Roasted Tomatillo Drizzle is perfect for lunch and dinner and packed with nutrients!
After two weeks of indulgent eating on vacation, it’s time to get back to reality and making more healthy choices. It’s so darn easy to eat all the things, while enjoying yourself on a tropical island. All those fun cocktails really start to add up.
One of the things I do weekly is meal prep, which always includes grilling a boatload of chicken. I use the chicken in salads, pastas and sandwiches or just eat it plain. It’s great to have around and my family is able to easily put together a meal for themselves if need be.
I also prep veggies, hard-boiled eggs, sweet potatoes and slice up fruit. If you don’t meal prep, I highly suggest giving it a try. These Chicken, Sweet Potato and Quinoa Bowls with Tomatillo Drizzle are a breeze to throw together when you already have this stuff on hand.
These are tomatillos. They look like small, green tomatoes with a papery husk, which peels off easily. Tomatillos are a staple in Mexican cooking.
To make the tomatillo drizzle, I roughly chop the tomatillos, throw in some garlic cloves and toss with olive oil before roasting in the oven. I puree with spinach after roasting and have a great sauce to use all week in other dishes (even pasta).
It almost looks like pesto after pureeing with spinach. It keeps in the fridge for a week.
You can easily serve grilled chicken and sweet potatoes for dinner the night before (make extras) and then cook the quinoa and make the drizzle the next day for a whole new meal. It’s that easy.
How gorgeous is this?
Here I added Sriracha Mayo. Yes, it’s more of an indulgence, but it’s so perfect with this dish.
Interested in other healthy dinners? You might want to give this Healthy Sausage Kale Quinoa Skillet a try. Or maybe this One-Pot Chili Lime Chicken and Quinoa is more your style. These Skinny Baked Sheet Pan Chicken Fajitas are a favorite of mine. And Cauliflower “Fried Rice” with Chicken is the bomb. Give them all a chance when you have time.
Two years ago I made this Peanut Butter-Chocolate Icebox Cake that is perfect for summertime. Four years ago these Frozen Greek Yogurt Cherry Bites became a favorite snack. And five years ago I posted Lucky Charms Ice Cream and have been enjoying it ever since.
Chicken, Sweet Potato and Quinoa Bowls with Tomatillo Drizzle
- 1 lb tomatillos, husks removed
- 6 cloves of garlic
- 1 Tablespoon olive oil
- 4 cups (3 oz) loosely packed baby spinach
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 lb skinless, boneless chicken breast
- salt and pepper
- smoked paprika
- olive oil
- 1 large sweet potato, peeled and cut into 1-1/2" cubes
- 1 teaspoon olive oil
- salt and pepper
- 1 cup dry quinoa, rinsed
- 1 teaspoon chile powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 (14 oz) can black beans, rinsed
- juice of one lime
- Preheat oven to 400 degrees F. Quarter tomatillos. Place tomatillos and garlic in a bowl; add oil and toss to coat. Spread tomatillos and garlic cloves in a baking dish; roast for 35 minutes. When finished, place roasted tomatillo mixture in a food processor; add spinach, sugar, salt and red pepper flakes. Process until smooth. Set aside or cover and refrigerate is using later.
- Season chicken with salt, pepper and smoked paprika and drizzle with oil. Grill chicken over med-high heat juices run clear. Set aside.
- Toss cubed sweet potatoes with oil salt and pepper and spread out evenly on a baking tray. Bake in a 400 degree F oven for 15 minutes or until they are easily pierced with a fork.
- Prepare 1 cup of dry quinoa according to package directions. In a small bowl combine chile powder, kosher salt, smoked paprika, garlic powder and ground cumin. Stir spice mixture into prepared quinoa along with black beans and lime juice.
- Divide quinoa, chicken and sweet potatoes evenly among four bowls. Drizzle with tomatillo sauce.
- Optional extras: Lime wedges, avocado and Sriracha mayo.
- Note: You an easily use leftovers to make this dish or make some parts the day before. Just reheat when ready to serve. So easy!